Queen's Soup Recipe

soup bowls
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 Updated 19/01/2016

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Quite a complicated recipe which incorporates a number of elements but is nevertheless a soup fit for a Queen!


  • 1 small rabbit or chicken, skinned and jointed
  • 3 pints water
  • seasoning to taste
  • 1 onion peeled and chopped
  • 1 stick celery
  • 1/2 teaspoon peppercorns
  • blade of mace
  • 3 tablespoons butter
  • 2 tablespoons plain/all purpose flour
  • parsley
  • 1 egg yolk, beaten
  • 1/4 pint milk
  • 4 tablespoons cream heavy or thin
(see measure conversions for more information on quantites)


  1. Put chosen meat into a pan, cover with cold water and bring to the boil.
  2. Pour off the water.
  3. Put the pieces of meat back into the saucepan and add three pints of water and a little salt.
  4. Bring slowly to the boil, and skim surface of water.
  5. Add the vegetables, peppercorn and mace.
  6. Simmer for 2-3 hours.
  7. Strain and keep the stock.
  8. In another pan melt the butter, stir in the flour and cook gently for a few minutes.
  9. Add the stock gradually and boil for 5 minutes.
  10. Add the parsley.
  11. Mix together the egg, milk and cream and strain into the soup using a sieve.
  12. Stir over gentle heat until the egg is cooked.
  13. Do not let it boil.

Prep Time: 15 minutes

Cook Time: 180 minutes

Yield: 4 portions


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